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Leftover Love: Spicy Curry Turkey Soup
You’ve had seconds with gravy. You’ve had sandwiches the next day. Ready for a deliciously different and healthy way to enjoy extra Thanksgiving turkey?
Did you try this recipe? Do you have a favorite way of using up Thanksgiving Leftovers? Share your thoughts in the comments below.
We love this comforting soup for so many reasons. After the heavy sauces, gravies, mashed potatoes, rich side dishes, cakes and pies, our palates, digestion and waistline all benefit from lighter fare. This remix of what you likely have on hand takes minutes to chop and drop into a pot, then simmers on its own while you unbox, store or wrap all your Black Friday finds. It brings warm global flavors with its spicy curry kick, just when you’ve tired of sage, poultry seasoning and other holiday herbs. Just 280 calories per cup, it’s lower in sodium than canned soups. This soup provides a whopping 26 grams of protein and a full serving of antioxidant rich veggies. Did we mention that the turmeric in curry powder is a powerful anti-inflammatory ingredient? If you’ve got leftover dark meat or white meat, either works fine. Let’s get cooking!
Makes 6 Servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 cup onion (diced)
1 cup celery (diced)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons flour
3/4 tablespoon curry powder (Madras or Jamaican)
1/4 teaspoon ground cinnamon (optional)
4 cups low-sodium chicken broth
2 cups carrots (chopped)
2 cups fresh or frozen spinach (chopped), or use leftover collard greens
3 small red potatoes (diced)
3 cups cooked turkey (skin removed, diced)
Optional garnish: cranberry sauce
Method
Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery and cook for about 7 minutes, stirring occasionally.
Stir in flour, curry powder, and cinnamon and cook for 2 to 3 minutes, stirring constantly.
Pour in chicken broth and scrape up any brown bits at the bottom of the pan.
Bring to a simmer. Then add carrots, spinach or greens, potatoes, and turkey.
Bring to a boil. Then reduce the heat to low.
Simmer (covered) for about 30 minutes, stirring occasionally.
Serve in bowls and garnish with a spoonful of cranberry sauce.
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